It's killin' me

Congrats Camper Bob!

I am sure some others will chime in soon. That SM025 is a brisket making machine. I am sure most of your skills on the brinkman will translate fine to the SM025. Just remember it's a much more moister environment.

You might also try doing a Pork Butt on your first run. The inside needs to get that awesome coating achieved by a nice long 12 hour smoke.

CB, you are much more bold than I, having friends over for your first major cook? I can see, at least for me, a quick trip the local pizza shop might be the order of the day. Timing is tough on these large pieces of meat, as they say, it is done, when it is done. Just don't invite Mr. Murphy, as he is always with me!

quote:

Originally posted by Camper Bob:
I purchased a Cookshack M025 last week and it was shipped on Monday. The wait is almost unbearable. I have already purchased a used SS table from a restaurant supply house to perch it on. A terrific find at only $75. I have been reviewing recipes and will start with a packer brisket for next weekend. Have invited the neighbors so have to make sure all is operating perfectly. Will smoke a test chicken first and see how it all goes. After inviting them for the "first" smoke it occurred to me that I should make sure it is working correctly. The agonizing wait continues. Have done brisket before on my Brinkman offset, but tending to a charcoal cooker overnight is not fun. At least for me. Am looking forward to less tending and more eating. I have also been reading sausage recipes for my first smoke on an elite. Waiting!!

Trim that Brisket up nice, rub it up, Set smoker at 218 degrees and 12 hours. Put a couple blocks of Hickory for smoke, and Brisket on the top shelf. You could set a piece of foil on the lower shelf to help divert some heat hitting the bottom of Brisket as directly, or a small alum pan with some water in it (save the drippings). A very moist smoker that will turn out near perfect Brisket everytime. Check at the 12 hour mark, since it's a packer. If a Brisket Flat only, would check at 9 hour mark. Load it, relax and forget about it.

Good luck-

Thanks for your replies. I realize this is a possible disaster in the making. Hopefully I can pull it off. Otherwise local pizza may be the answer. Will advise when all is done. I am still waiting, hummpfh.

Well it finally arrived. I am quite busy at work and didn't get to it till early evening. I installed it on the SS table I purchased and started it seasoning itself. I copied a brisket recipe from the archives, sauntered over to Costco and purchased an 8.6 lb. flat. Had marinated it overnight and then dry rubbed it the following day. Put it on last night at 250 degrees and let it do its thing for 12 hours. Pulled it off, wrapped it in foil, put a finishing sauce on it and then back in the smoker for another hour at 150 degrees. took it back out of the smoker. It is pitch black in color. Time was about 8 A.M. Let it cool still wrapped in foil and put it into the reefer till about 4 then will reheat it in the foil at 250 degrees and then serve it. Will fill you all in on whether we had pizza or not. In the meantime I read up on making jerky and headed over to Cabellas for some Hi Mountain ingredients to make jerky. Purchased a flank steak, sliced it thin and then applied the recommended mixture and then popped it into the reefer and will make it tomorrow. Will advise. What next?

Ribs.

That flat may be your first jerky!

You certainly pushing the limits those are two of the tougher things to master.

Look forward to your report. I have some thoughts about the brisket, was it the prize winning one?

NO PIZZA!! Brisket was outstanding. Tender and very flavorful. I was a bit concerned when the internal temp of the brisket zoomed up to 170 early in the cook. Opened the smoker repositioned the sensor and still got the same reading. Pulled out my Thermapen and got the same reading. Think it may have been a very lean brisket. Decided to just let it run for twelve hours. Pulled it off at internal of 192. Put on a finishing sauce covered it in foil and then another hour at 150. Took it out, let it cool, and then into the reefer for about 6 hours as it was still in the A.M. Back in the oven, in foil at 250 for one hour. Sliced and ate. All our guests, who are regulars at our table, commented that this was very very good. Guess you can't ask for more. Now on to making some jerky this afternoon. Went to local Cabellas and got some Hi Mountain jerky mix. Has been resting in the reefer, and will pull at about 2 P.M. and put in the Smokette for a bit. This is fun!!

Makes me think of the time when my 025 was new. Enjoy you new toy. You're going to love it.